Will maltodextrins have different characteristics if derived from different source? Yes. For example, if maltodextrins derived from waxy maize, it will have greater solubility and solution clarity compared to maltodextrins from dent corn. For maltodextrins deriving from potato starch, it will have higher amylopectin content and a higher level of phosphate than other starch sources.
Why maltodextrin can reduce calorie in food products? This is because maltodextrins provide some of the characteristics of fat in fat-reduced food. Without contributing sweetness, they maintain moisture and add viscosity and texture. They improve mouthfeel, and aid in aeration for baked goods and frozen desserts when they increase viscosity. With low reducing-sugar content, they can be used in high-temperature applications, where excessive browning from caramelization Also, maltodextrins complement other stabilizers and can often be synergistic with starches and gums.In low-moisture products like peanut butter, cheese or fat-based fillings, maltodextrins can be used to replace solids when fat is removed for providing mouthfeel. Thus, less fat is needed with the use of maltodextrins.
Article : Making the Most of Maltodextrins
Will maltodextrins have different characteristics if derived from different source?Yes. For example, if maltodextrins derived from waxy maize, it will have greater solubility and solution clarity compared to maltodextrins from dent corn. For maltodextrins deriving from potato starch, it will have higher amylopectin content and a higher level of phosphate than other starch sources.
Why maltodextrin can reduce calorie in food products?
This is because maltodextrins provide some of the characteristics of fat in fat-reduced food. Without contributing sweetness, they maintain moisture and add viscosity and texture. They improve mouthfeel, and aid in aeration for baked goods and frozen desserts when they increase viscosity. With low reducing-sugar content, they can be used in high-temperature applications, where excessive browning from caramelization Also, maltodextrins complement other stabilizers and can often be synergistic with starches and gums.In low-moisture products like peanut butter, cheese or fat-based fillings, maltodextrins can be used to replace solids when fat is removed for providing mouthfeel. Thus, less fat is needed with the use of maltodextrins.